Classic Corned Beef and Cabbage Dinner

Corned beef dinner with rutabagas, carrots, onions, potatoes, and cabbage.

Cook Time: 4 hours

Ingredients:

• 1 corned beef brisket, about 4 pounds
• 1 small bay leaf
• 6 peppercorns
• 2 to 3 rutabagas, cut in chunks
• 1 pound carrots, or about 8 to 10, trimmed, scraped, and left whole
• 12 small whole onions, peeled
• 6 medium potatoes, peeled
• 1 medium head of cabbage, cut in wedges

Preparation:

Place meat in a deep stock pot or kettle; cover with water. Add bay leaf and peppercorns. Bring to a boil; skim off foam. Reduce heat, cover, and simmer for 3 hours. Add vegetables; simmer for about 45 minutes longer, or until vegetables and meat are tender. Serve corned beef surrounded with vegetables.
Corned beef dinner serves 8 to 10

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Corned Beef Sandwich
Corned Beef Boiled Dinner
Corned Beef Brisket with Cider
Corned Beef with Veggies
Corned Beef Hash with Eggs
Corned Beef Hash Brown Casserole
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Corned Beef Brunch Casserole
Apple and Brown Sugar Corned Beef Recipe

Corned Beef Index
Cabbage Recipe Index
Beef Recipes Index
Crockpot Beef Recipes

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